Galgo Wines

Pompa Airen Ancestral 2022

The grapes are completely destemmed upon arrival in the cellar.
The free-run must slowly drains under its own weight while macerating with the skins for 3 days.
Spontaneous fermentation (indigenous yeast only) for 6 months in stainless steel tanks at controlled temperature. When the must reaches the ideal density, the wine is bottled and closed with a crown cap.